Yes, you read that right: margarita pie with tortilla chip crust. It’s like the best parts of going out for Mexican food, all in one easy frozen pie. And since most of us can’t actually go out for Mexican food right now, that means we all need a little margarita pie in our lives. Plus, it’s National Tequila Day!

Early in this bizarre new coronavirus/quarantine world, I was making cocktails every night. Margaritas, banana daiquiris, piña coladas—our house was like a tiki bar. Eventually we ran out of ice and I ran out of ideas, so we switched to wine and beer. But I had been thinking about this margarita pie recipe from my grandmother’s cookbook for a very long time, and this seemed like the perfect time to make it.

The original recipe uses pretzels in the crust, but since margaritas and tortilla chips are basically my favorite combination, I thought margarita pie with tortilla chip crust would be perfection. I used blue corn tortilla chips because I thought the color would look pretty contrasted with the pie filling, but please feel free to use normal yellow or white corn chips. I also added a tiny bit of green food coloring, but that’s optional as well. Also optional: Mixing it into the filling better than I did, so you don’t have a weird little green dot on one side of the pie.

The filling is very easy, but please read through the instructions first, because I thought the whipped cream was for the top of the pie but it actually goes IN the filling! I started making it before I realized, but luckily I had a carton of heavy cream in my fridge. Otherwise, I probably would have gotten some Cool Whip.

If you’re wondering about the magical margarita candle in some of these photos, that was gifted to me by my friend Erika, who recently launched a home decor site called The Corner Haven. She has all sorts of fun things, but of course I love the cocktail-themed candles! This one smells delicious, plus it has a margarita recipe on the back. So, if you’d like a cocktail and a candle to go with your pie, check her out!

Margarita pie with tortilla chip crust

(Adapted from my Aunt Kathie’s recipe in my grandmother’s cookbook)

1 1/2 cups crushed tortilla chips (this was about one whole bag)
1/4 cup sugar
1 stick (4 oz.) unsalted butter
1 cup of heavy cream (or 2 cups of Cool Whip)
1 can sweetened condensed milk
1/3 cup plus 1 tablespoon lime juice
2 tablespoons triple sec or other orange liqueur
2 tablespoons tequila
1-2 drops green food coloring (optional)

Crush the chips and melt the butter, then stir together the chip crumbs, sugar, and butter in a medium bowl. Press the mixture down into a 9-inch round pie pan (I usually use the back of a spoon or the bottom of a measuring cup), then refrigerate.

While the crust is chilling, whip the heavy cream until it holds medium to stiff peaks. (If you’ve never done this before, all you have to do is put the cream in the bowl of a stand mixer or in a clean mixing bowl and beat/whip it on high speed for a few minutes. Once it starts looking like whipped cream instead of liquid, stop the mixer and lift up the beater. The little peaks should hold their shape or just bend over slightly at the top. If they don’t, beat it a little longer. Just don’t go check your email while the mixer is going, or you might accidentally make cheese!)

In a separate bowl, stir the sweetened condensed milk, lime juice, triple sec, tequila, and food coloring (if using) together until well combined. Use a rubber spatula to fold in the whipped cream. Once the mixture is smooth, pour it into the prepared pie crust.

Cover the pie and freeze it for at least four hours before serving. Pie will keep for several days in the freezer.

 

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